Clicky

Tag Archives | com tam

Crab and Salted Egg Yolks Meatloaf (Cha Cua Trung Muoi)

Deliciously savory Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.comSavory and delicious, this dish has all the bold flavors we love–tender crab, briny eggs, springy noodles and vegetables plus it’s a cinch to make with this no-fail recipe. What can be better than a hearty meatloaf dish for those busy nights when you need a hot and tasty dish that is easy to prepare and cook? Steaming the meatloaf keeps it super-moist and requires little fussing. Give this recipe a try. It’s guaranteed to be a winner!

Notes on the Recipe, Tips and Tricks

Substitute crab for any seafood you like such as fish, shrimp, scallops, lobster, etc or use a seafood combination.

As the salted egg yolks are solid, make sure to break up into small pieces. You don’t want big chunks of the yolks in the meatloaf as it is pretty salty. Optionally, mash the yolks in a separate bowl using a fork, then add to the meatloaf mixture and combine. (Note: I only use the salted egg yolks and not the entire salted eggs. The egg whites are super-salty and that’s why I don’t add to the meatloaf mixture.) If you really love the saltiness, add 1 more salted egg yolk.

I am using a 9″ x 5″ loaf pan and the steam time is 40 minutes. The steaming time varies depending on the size of the pan used. Test for doneness by inserting a toothpick into the meatloaf and checking that it is clean.

Ingredients

.4 oz dried black fungus slivers (also called wood ear mushrooms)
1.8 oz bean thread noodle
1/4 small onion
3 green onions
5 large eggs
12 oz canned crab meat (drained of all liquid)
1/2 lb ground pork
2 Salted Egg Yolks
1/2 tsp minced garlic
2 tsp vegetable oil
1/2 Tbsp fish sauce
1/2 Tbsp oyster sauce
1/4 tsp ground black pepper
non-stick cooking spray

Directions

Soak the black fungus slivers and bean thread noodle in separate bowls of warm water for 10 minutes.

Rinse and drain the mushrooms and then finely chop. Drain the noodles and use scissors to cut into small pieces.

Finely chop the onion and green onions.

Separate 2 egg yolks and set aside in a small bowl for later. (This is used to brush the top of the meatloaf later.) Place the 2 egg whites into a separate bowl. Add the remaining 3 whole eggs to this bowl.

In a large bowl, add the mushrooms, noodles, onion, green onions, 5 egg whites + 3 egg yolks, crab meat, ground pork, salted egg yolks, minced garlic, vegetable oil, fish sauce, oyster sauce and ground black pepper. Combine all of the ingredients really well.

Coat a loaf pan with non-stick cooking spray. Transfer the meatloaf mixture into the greased loaf pan. Spread out the mixture evenly and smooth the top.

Fill a large steamer basin 2/3 full with water. Cover and bring to a boil over High heat.

Reduce the heat to Medium. Place the meatloaf into the steamer and steam for 40 minutes.

Brush the egg yolk mixture on top of the meatloaf. Steam for another 5 minutes or until the egg yolks are golden.

Remove from the steamer and serve while hot.

Yields: 4-6 servings

Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.comCrab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.com

Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.comCrab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.com

Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.comCrab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.com
If you enjoyed this recipe, you may also like: Easy Bake Egg Meatloaf (Cha Trung)

Tools I Love and Use in My Kitchen

Crab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.comCrab and Salted Eggs Meatloaf (Cha Cua Trung Muoi) | recipe from runawayrice.com*This post contains affiliate links.*

Continue Reading

5-Spice Beer Can Chicken (Ga Nuong Ngu Vi Huong)

Cooking a chicken on a beer can may seem gimmicky but you will be amazed at how tender and juicy the chicken comes out using this cooking method.  Every time I cook a chicken this way I am amazed with how simple the recipe is and how it never fails to wow my guests.  The rub with its abundant and varied spices adds such robust flavor to an otherwise plain chicken.  It may seem like there are too many spices in the rub but they all work together very nicely.  The brown sugar helps the chicken to get that nice golden color whether cooking on the grill or in the oven.  It really is a no fuss recipe and I hope you’ll give it a try!

Notes on the Recipe, Tips and Tricks

I use a disposable foil tray to catch the drippings.  You’ll be surprised at how much fat drips out of the chicken.  The tray catches everything and makes the clean-up super easy.

The below rub recipes makes approximately 1/4 cup of rub and it should be more than enough for a 5 pound chicken.

I am not a fan of chicken skin and will peel it off and discard it.  So that I don’t lose any of the wonderful flavors, I put the rub underneath the chicken skin.  Just gently work the rub underneath the skin with your finger.  The chicken skin is really stretchy and you can get to most areas of the chicken simply by lifting the skin and then running your index finger between the skin and meat to create pockets where you can then place the rub.

 Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Asian-Style Stuffed Cornish Game Hens.

Ingredients

for the Rub
1/2 Tbsp 5-spice powder
1 Tbsp brown sugar
1/2 Tbsp garlic powder
1/2 Tbsp ginger powder
1/2 Tbsp onion powder
1/2 Tbsp sea salt
1/2 Tbsp paprika powder
1/2 tsp ground black pepper
1/2 tsp cayenne powder

5 lb whole chicken
1-12 oz can beer
1/4 small onion

Directions

To make the rub, add all spices into a measuring cup or bowl and mix well making sure to break-up any chunks of spice.  Alternatively, put all ingredients into a jar, seal tightly and shake the jar for 1 minute to combine the spices.

Open beer can and pour out 1/2 cup of beer into a glass.   Drink just the beer in the glass before proceeding to next step.  🙂  Use a can opener to make some additional holes on the top of the can.  Add 2 tsp of the rub into the can.  Coat the can with a thin layer of vegetable oil.  (This will make the chicken easier to remove after it’s done cooking.)

Remove giblets from inside the chicken.  Rinse the inside and outside of the chicken with cool water.  Shake off any excess water and then pat dry with paper towels.  Using kitchen shears cut off the flaps of fat at the opening of the chicken and discard.

Sprinkle spice mixture and rub it onto the chicken, coating it evenly.  Put some rub inside the chicken too.  Optionally, work the rub underneath the skin.

Hold chicken with one hand and beer can with the other.  Tilt beer can slightly and insert into the opening of the chicken.  Lower the chicken onto the beer can until it can stand on its own.  About 1 inch of the can should be visible.  Arrange the legs to help support the weight.

Place an onion wedge into the neck cavity and pull the skin around the onion to hold it in place.

Cooking in the Oven

Transfer chicken to a baking dish or sturdy disposable foil pan.

Arrange oven rack so it is at the lowest position.  Bake at 350 degrees Fahrenheit until the internal temperature of the breast meat is 165 degrees.  After 1 hour, check the temperature with a meat thermometer and then keep checking every 5-6 minutes until the it reaches 165 degrees.  (A 5 lb chicken takes approximately 1 1/2 hours.)

Cooking on the Grill

Transfer chicken to a sturdy disposable foil pan.  Set the grill temperature to Medium and place the tray over indirect heat.  (If your grill has 2 heat sources, turn on the one heat source and place the chicken on the opposite side so the chicken is not directly over the flame).  Close the lid and grill until the internal temperature of the breast meat is 165 degrees.  After 1 hour, check the temperature with a meat thermometer and then keep checking every 5-6 minutes until it reaches 165 degrees.

After Chicken is Done 

Remove from the oven or grill and allow to cool for 15 minutes.  Use 2 pairs of tongs to remove the chicken from the beer can.  Clamp the chicken with one pair of tongs and use the other pair of tongs to extract the beer can.  Be careful with this step as the chicken, can and the beer inside is really hot.

Serve the chicken as a rice plate with broken rice, egg meatloaf, carrot and radish pickles, scallion oil and fish sauce dipping sauce.

Yields: 4-6 servings

*This post contains affiliate links.*

Continue Reading

Scallion Oil (Mo Hanh)

Scallion Oil on Broken Rice (Mo Hanh)

We’ve all seen these chopped scallions cooked in oil atop rice plates and as garnishes for noodles, meats and fish.  It adds a fresh onion flavor and a vibrant pop of color to any dish or meal.  This simple condiment is the easiest thing to make and one of the essential recipes every good cook should learn.  If you happen to love this and want to always have some handy, you can make a big batch and store it in a jar in the refrigerator.  When needed, simply scoop out a small amount, heat it up in the microwave for 15 seconds and enjoy.  Super easy!

Enjoy the scallion oil with the tasty 5-Spice Beer Can Chicken recipe.

 Watch the video below for instructions.

Ingredients

1 large bunch scallions or green onions
1/4 cup vegetable oil (I like canola)
1/8 tsp salt

Directions

Cut off roots and discard.  Rinse with cool water and pat dry with paper towels.  Finely chop the scallions.

In a saucepan over medium heat, add scallions, oil and salt.  Stirring occasionally, cook for 3-4 minutes or until onions are wilted.  Transfer to a bowl and allow to cool slightly before serving.

Yields: 1/2 cup

 

Continue Reading

Easy-Bake Egg Meatloaf (Cha Trung)

Egg Meatloaf/Egg Cake (Cha Trung)| recipe from runawayrice.comHere’s a super-simple, no-fail recipe for Vietnamese Egg Meatloaf, often called Egg Cake.  In this recipe conversion, we bake the meatloaf in a water bath instead of steaming it.  It’s just as moist and delicious!  The ingredients in this meat mixture are used as filling in many Vietnamese dishes from egg rolls and dumplings to stuffed bitter melon and often meat pies and will become a part of every chef’s recipe box.

 

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Crab and Salted Egg Yolks Meatloaf and Simple Crock Pot Vietnamese Meatballs (Xiu Mai).

Ingredients

1 lb lean ground pork
1-4 oz can crab meat
7 large eggs
1.8 oz bean thread noodles
1/8 oz dried black fungus slivers (also called wood ear mushrooms)
1/4 small onion 3 green scallions
1/2 tsp minced garlic 2 tsp vegetable oil
1 Tbsp fish sauce
1 Tbsp oyster sauce
1/4 tsp black pepper

Directions

Soak bean thread noodles and fungus in warm water for 10 minutes. Drain noodles and fungus and set aside in separate bowls.

Drain the canned crab meat using a sieve. Gently press crab meat with a spoon to remove excess liquid.

Chop the noodles, fungus, onions and scallions into small pieces.

In a large bowl, add the ground pork, crab meat, noodles, fungus, onion, scallions and all seasonings. Add 5 whole eggs. For the remaining 2 eggs, separate yolks and set aside in a different bowl. Add egg whites to the meat mixture. Combine the meat mixture blending all ingredients well.

Preheat oven to 400 degrees Fahrenheit. Spray non-stick cooking spray in 8″ x 8″ baking dish and place inside a 13″ x 9″ baking dish. Place the meat mixture into the smaller baking dish and distribute evenly in the dish. Fill the larger baking dish halfway with boiling water. Bake for 45 minutes.

Check for doneness by inserting a toothpick into the center of the meatloaf. It should come out clean. If the toothpick is wet, return to oven for another 5 minutes and repeat the process.

Take yolks set aside earlier and using a small brush, coat the top of the meatloaf with the egg yolks. Turn off oven. Return meatloaf to the oven and allow to bake for another 5 minutes with the oven door open. Closing the door causes egg yolk topping to turn white and we’ll lose the beautiful golden layer.

Serve hot or cold. Enjoy!

Yields: 4-6 servings

Egg Meatloaf/Egg Cake (Cha Trung)| recipe from runawayrice.com

*This post contains affiliate links.*

Continue Reading